Small Batch Sugar Cookies

Best Cookie Recipes – Easy Small Batch of Sugar Cookies. This is an easy sugar cookie recipe that makes a small batch of sugar cookies. No chilling required sugar cookies!

This small batch cookie recipe is a classic sugar cookie. It is a simple, easy cookie recipe with a base of sugar, butter, and flour. I consider this one of my easy cookies recipes with few ingredients (7 total), that makes a small batch of sugar cookies (six cookies).

Another reason this cookie recipe is quick and basic is that there is no chilling required for these sugar cookies. No chilling required sugar cookies can go from bowl to bake without any wait time in between.

While I always encourage humility, in this particular case, I feel confident saying I make the best damn homemade sugar cookies in the world, ever. They are soft, chewy, easy and quick. I understand this is a bold statement, but it’s one I am committed to stand behind for the rest of my life.

Scroll through the comments on this recipe below, if you’re inclined not to believe me.

The search for the perfect sugar cookie begins:

When I found out I was going to be a Mom, I knew a great classic sugar cookie recipe needed to be in my arsenal. I have visions of being the favorite house on the block because of my soft, chewy, quick, easy sugar cookies recipe.

Fast forward to my baby being a toddler these days, and I now try to limit her sugar intake as much as possible. She definitely eats these cookies on occasion, but I am not the cookie factory I said I would be after I became a Mom.

My grandmother’s sugar cookie recipe from scratch uses shortening for fluff, but I went with all butter for this version. Over the years, I think we’ve all lost our taste and tolerance for shortening, haven’t we?

Homemade sugar cookies with all butter just tastes better, and you can definitely quote me on that. The flavor is a classic sugar cookie with slightly crisp edges, a soft chewy center, and crackles on the surface. They are the best!

Even if you’re not looking for a small batch cookie recipe, you should make this recipe.

What makes this cookie recipe so simple:

I love this easy sugar cookie recipe because it starts with melted butter. Personally, I always forget to the put the butter out on the counter to soften for baking, but I still want cookies quick in 20 minutes.

It’s a sad recurrent theme in my life, but I don’t have to worry about that with this recipe. For this easy sugar cookie recipe, I can pull a stick of frozen butter out of the freezer, hack it in half with my biggest knife and melt it to make cookies in just 20 minutes!

How many cookies is small batch?

The recipe makes 6 perfect sugar cookies that spread, puff, and crackle perfectly in the oven. They’re super chewy, which is precisely what makes them so addictive.

You can press a chocolate peanut butter heart in them like I do for the photos, (these were inspired by my red velvet sugar cookies recipe), or eat them plain. Or, you can smash lavender buds or tea leaves into the sugar to flavor them. Your favorite citrus zest is very welcome here, too, as are plenty of pretty sprinkles. If you’re looking for for sprinkle cookies with frosting, try my Lofthouse Cookies recipe.

This sugar cookie dough is completely no chill; in fact, chilling the dough will prevent them from spreading. Finally, you’ve found the best no chill sugar cookie recipe on the internet!

I also recommend tattooing the recipe on the inside of your right arm because that’s how much you’ll use this recipe.

I love the way the leftover heat from the oven slightly melts these peanut butter hearts on top of the cookies. What a cute Valentine’s Day cookie, am I right?

Why a homemade cookie recipe tastes better:

I am such a proponent of making homemade everything for three reasons:

I think making delicious food is a skill we should strive to have that requires practice.

You can take a base recipe and have fun with it, adding citrus zest, lavender buds, tea leaves, top them with colored sprinkles or candies. There are so many options to have fun with when you bake from scratch.

It helps me be grateful whenever we go out to eat and I know how much work someone else put into feeding me.

I love that this recipe has few ingredients, uses just 1/2 a stick of butter (that you don’t have to have at room temperature) and I love even more that it only bakes up 6 cookies. This built-in portion control is what keeps my life in order.

Plus, when my daughter comes home from school and wants to bake cookies, it’s pretty simple to pull out all the ingredients to make these. Camille wants me to mention that YES, sprinkles are very welcome here.

If you like small batch cookie recipes (or just lack self-control around a big plate of cookies like I do), you have to try my recipe for small batch chocolate chip cookies!

The best way to store sugar cookies:

These cookies keep well at room temperature in an air-tight container. If they’re not completely sealed, the cookies will dry out, so make sure you’re using something that snaps tightly.

They’ve lasted for up to 3 days on my counter, but it was really hard to not eat them quickly! However, I make these cookies a few times a month in my house, and there’s no shortage of people to share the cookies with.

Make these for a small cookie tray to deliver to a new neighbor or someone who’s had a baby recently. In the case of someone who had baby, I recommend doubling the recipe.

Yes, I’ve successfully doubled this recipe many times because it so simple. I bring this easy sugar cookie recipe to many of my book signings. Actually, to be honest, my Mom helps me bake a lot of the things for my book signings, and since these sugar cookies are so easy, she usually makes these!

We’ve never actually tripled them, but it’s a pretty straight-forward recipe with simple ratios, so you can try it. If you do and it works, please, let us all know in the comment section below. When doubling or tripling, follow the recipe exactly. So, use two egg yolks in the case of doubling; three egg yolks in the case of tripling.

Can I use this recipe with cookie cutters?

I should mention: these are not cut-out sugar cookies; these are no-chill drop sugar cookies. If you’re looking for cut-out cookies, I have those, though!

What kind of Pan should I use?

The best pan to use for these easy small-batch sugar cookies is a quarter sheet pan. The one I’ve used for years and love is this one by NordicWare.

If you have any questions about these cookies, leave them in the comments section and I’ll answer them below. Be sure to scroll through the comment section first, as someone else may have already asked your question.

Happy Baking!

Yield: 6 cookies

Small Batch Sugar Cookies

Small batch sugar cookies recipe for two.

Prep Time10 minutes

Cook Time11 minutes

Total Time21 minutes

Ingredients

4 tablespoons unsalted butter, melted

1/3 cup granulated sugar

1 large egg yolk, white reserved for another use

1/2 teaspoon vanilla extract

1/2 cup + 2 tablespoons all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon fine salt

6 peanut butter chocolate hearts (like Reese's)

Instructions

Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone mat).

Stir together the melted butter, sugar, egg yolk, and vanilla extract. Stir very well to combine.

Next, sprinkle the flour, baking soda and salt evenly over the dough, and stir just to combine.

Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.

About me

Christina Lane is the author of 3 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is her favorite holiday.

Wanted to let you know that they came out great! I didn’t want to hold onto the egg white so I made a second batch using it as well and had to add a little extra flour because it was more runny, and those came out chewy and just as good! We’ll definitely be making these a lot!

Hi Christina, these look amazing!!! I just searched for Lemon Sugar Cookies and didn’t find anything. Please correct me if I’m wrong. However, if these don’t exist on the site yet, maybe these could be your next sugar cookie? I’m thinking lemon extract and lemon zest in the cookie. Maybe even mixing lemon zest and sugar the day before making them and rolling the cookie dough in the lemon sugar?

Hi Ericka,
I don’t have a lemon sugar cookie recipe, but you could add the zest of 1 lemon to this dough. That’s all I would do to make them lemon…the lemon extracts don’t taste great to me in baking. Enjoy :)

Thanks! After I sent this I realized I actually meant fresh lemon juice and zest. I completely agree about lemon extract. I will try just the zest and report back. I was actually thinking about making the plain, red velvet and lemon, then baking one of each and freezing the rest of the dough since I probably shouldn’t make 18 cookies! haha!

I just made your red velvet sugar cookies and these sugar cookies. I added the lemon zest to these as you recommended. It worked like a charm! I zested 3/4 of a lemon into the flour and the other 1/4 into 1 tbsp of sugar and let it sit while I made dinner to really infuse the lemon flavor. Then, I followed your recipe as is and rolled the dough into the lemon sugar and baked. Thank you so much!!!

I made these this morning using three different all purpose gluten free flours and I’m happy to report that they were all delicious, just took a little longer to cook that stated! THANK YOU for the ability to test recipes without needing to use huge amounts of very expensive gluten free ingredients!

Hi Suzanne,
I use just part of the egg because it’s a small batch recipe. If you use the whole egg, it will be too much liquid. Sorry :( I have a whole guide at the bottom of my site (click where it says ‘LEFTOVER EGGS?’) that talks about how to use up leftover egg parts. Enjoy! :)

These were perfect, and the fastest batch of cookies I’ve ever made in my entire life lol. Love that the butter is melted and everything just gets stirred together with no time-consuming steps. My bf didn’t even know I had prepared and baked cookies in such a short period of time, not to mention that he loved them (and ended up eating like all but 1-1/2)

I needed these ASAP, but I had no chocolate peanut butter hearts. I DID however have some Hershey kiss-hugs (the ones with white chocolate on the outside of the milk chocolate). They worked fabulously. SO yummy!

I am so excited I found your site. I love the desserts I have made so far. The Sugar Cookies are so good. I make them Gluten Free and they come out perfect. (I use 1 to 1 Flour) I am excited about making small batches.
Thank you

I just stumbled upon this recipe this evening as I was craving a small treat. These are amazing! I was able to get a full dozen cookies out of this batch with making smaller ones. Definitely will be making these again. Thank you!

I’m happy to say that I have this recipe memorized because I make it so often! I don’t have ANY other recipe memorized, just this one! A friend even requested them. Our family favorites are the white macadamia and these. Thank you for the awesome recipe(s). I have other small batch cook books but they aren’t nearly as good as yours. Thank you for putting all the time and effort into providing us peeps with delicious recipes!

Hi Susan! A few people have said this. I’m glad they still taste good without the crackles! I’m wondering if its because I pull them from the hot oven and move them to a cooling rack right away, and the temperature shock causes it? Melted butter & an excess of sugar typically cause crackling in cookies. Did you roll them in sugar?

I tried these cookies twice, and both times they did not bake properly. I had to add more flour to actually even create dough, and they still turned out wrong. However, the flavor was still good though.

I’m so confused, Flora, because I make these all the time and they turn out for me, and others have commented the same. Are you baking directly on a thin cookie sheet instead of parchment paper? Are you measuring using the right method and cups?

Hey Christina I just wanted to let you know that these cookies were beautiful I doubled the mixture and made a few chocolate chip ones and some with sprinkles in it they were crispy on the outside and very soft and nice on the inside. Also this is a review from a 12 yr old so this recipe will definitely be kept in my list of favorite cookie recipes not to mention they are quick and easy.

Since finding this recipe, I’ve made it about 5 times!! My family loves these cookies and they’re so easy to make! These are the type of cookies you can get a craving for and eat within the next 30 mins at most. I’ve swapped out 2 tablespoons of butter for 2 of coconut oil since I love these so much, they’re they’re still to die for. They have the perfect consistency. Thank you so much for sharing!!

I am table sugar free so I made them with 1/4 cup maple syrup instead and added a wee bit more flour to keep the consistency cookie dough like. Then sprinkled coconut sugar on top before baking. DELISH!

I loved this recipe!! They turned out perfect, and I love not having tons of cookies around because then I will eat them all. I’m not a baker at all so my boyfriend was impressed! Love every recipe I’ve made from this site.

I just made these and they turned out perfect and tasted delicious. My only question is did any of you all have to add extra flour because the batter was too runny. I checked and double check my measurements and they were correct, so I have no idea what went wrong. I think I ended up adding maybe another 1/4 cup or flour maybe more, just to get the dough to the right consistency where it could be handled. Anyone else have this issue?

i just made these!! i didn’t have vanilla….and it obviously contributed to a duller flavor…but nonetheless! these cookies satisfied my sweet tooth. i must start stocking baking staples for moments like these. thanks for the recipe! i will be keeping this one around.

I made these today after stumbling on this site! I love the small portions as its just me but i took some to my sisters and her and my nephews loved them! Making chocolate chip tomorrow!! They were delicious

I just made these for the first time. But I didn’t do the chocolate. Instead when I separated the dough I made one half a different color. With the colored heart, I made a smaller heart and cut out the middle of the bigger cookie to put the smaller cookie in. Added an extra sprinkle of sugar on top and they turned out delicious! Thank you so much for this recipe!

I finally got around to making these yesterday. I added a healthy dose of cinnamon to the dough, and then rolled them in cinnamon and sugar. Sooo delicious. I kept thinking how perfect they would be to make ice cream sandwiches, but they didn’t last long enough for me to go out and buy any. This really is the best sugar cookie recipe ever!

THE BEST sugar cookies I’ve ever made. Nice and Pillowey! And it help that this recipe only makes 6. I could easily go ham on a dozen of these lol. I’ve already a lemon version, the regular version, and a snickerdoodle version of these. So so delicious thank you for sharing!

Absolutely amazing! Hubby and kids loved it! We rolled it and cookie cut it..turned out great! Thank you for sharing such an easy and delicious recipe. First time making sugar cookies and it was a success!

These are SO good, and SO perfect for me and my husband. I was looking for a simple recipe for a quick sweet snack and this exceeded my expectations. I’m not much of a chocolate eater so I used a delicious icing recipe I’ve used for years and then sprinkled colored sugar on top. Absolutely perfect. Thank you so much!

OMG! I have tried SOO many sugar cookie recipes and was constantly disappointed. They always came out cakey or just weren’t what I was going for. I have always wanted to make CHEWY sugar cookies that I used to eat in school and these were JUST THAT. I am ecstatic that I found the perfect recipe. These were exceptional cookies. Many thanks!!????????

Easiest and best tasting sugar cookie ever!! We added food coloring to batter, slightly swirled this then sprinkled with colored sugar before baking…children loved making these! We will use this recipe as our favorite sugar cookie to decorate for special occasions or just a quick cookie to make, bake and eat anytime!

Hi! I’m going to start off as I’m not the best at baking. I have tried so many cookie recipes that I can’t ever remember. They never were good. They were rock solid, shape less, and bland. I just found this recipe and made it. This recipe actually worked perfectly. This recipe is the first batch of 6 cookies I have ever made. Thank you very much! It was also very convenient to have a smaller serving. I can’t thank you enough! Great job and I love many of your recipes!

Mine didnt come out as flat and pretty as yours, they came out more like a macaroon shape, but I am NOT a baker , but I like to try to make cookies from time to time. However, this recipe was easy to follow and the cookie although not flat was moist and oh so delicious.Thank you so much for this small batch easy recipe. Ill get them flat eventually :)

I am enjoying your “small batch desserts” immensely! Not only are they delicious, but easy to make. I have also used them with my cooking activities at the school I work at, with a lot of success! Thank you!

My husband had a craving for something sweet at 1am, so I looked up something quick and easy, found this recipe and WOW!!! Quick, easy and delicious! Thank you so much. I’ll be using this recipe quite often :-)

Lol do you know Emily who said hers are better? And you replied probably not? I’m laughing so hard.
Honestly, these are the best cookies ever. You are right that it’s a bold statement to claim your sugar cookies are the best ever but it’s SO TRUE!
Melted butter? Check.
No dough chilling? Check.
Quick to prepare and bake? Check and check!
NOT TO MENTION CRAZY DELICIOUS! I literally make these all the time. Who has time to wait for butter to soften and dough to chill when a cookie craving hits, honestly. I roll them in turbinado sugar before baking which adds a perfect crunch. Love these so much, thanks for this gem Christina!

We were looking for a small batch of sugar cookies and came upon this recipe. I didn’t want 30, but 6 was not enough, so we doubled it. They’re good, but nothing worth tattooing on the inside of my arm. Using melted butter was a first for me. I did not like the dough; it was very thin. They look good, but I would make them again if I only wanted a very small batch.

Followed the recipe but my dough came out extremely sticky and impossible to roll into balls by hand. However, I used a spoon to scrap it from the bowl and plop it on the sheet into somewhat of a ball and just sprinkled them with sugar at the end (since I couldn’t form the balls to roll into the sugar) and they came out looking completely different BUT still amazing!! Any advice on avoiding the stickiness?

It sounds like your measuring was off. The flour should soak up the melted butter and all wet ingredients. Do you measure flour using the scoop and level method? Are you using measuring cups and spoons, not liquid measures?
Also, I have to check and make sure you followed the recipe exactly and didn’t add the entire egg…

They turned out great! This is the first time I was able to make good cookies by just following the recipe blindly. However, I reduced the sugar. Best thing in this recipe is the smaller quantity to try and experiment.

Questions:
1) To make double the quantity, what are the proportions? Does everything becomes double?

2) Please tell me the little variation needed to make these into sweet crackers/biscuits (crisp). What is the general change in a recipe that makes a cracker instead of a cookie?

I’m so glad you liked them! To double the recipe, follow it exactly. Don’t use an entire egg, use 2 egg yolks, exactly as the recipe states.
To make crisper cookies…hmmm…I say press them flat before baking? But in general with crackers vs cookies, it’s a totally different recipe that contains oil instead of butter.

No, just sprinkle the dry ingredients over everything in the bowl. In regular cookie recipes, you have to combine the dry ingredients in a separate bowl BEFORE adding them to the wet ingredients, but with small batch recipes, you can skip this step. Enjoy!

I’ve made this many times but this time I was out of eggs, baking soda, and vanilla extract. So I used ground flax seed for the egg (1tbsp ground flax soaked with 3tbsp water) baking powder (twice the amount of soda) and almond extract. They were still amazing.

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